Southwest-Style Chickpea Salad

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2022



In skillet, toss chickpeas with barbecue sauce until well coated. Cook over medium heat, stirring regularly, until chickpeas begin to brown, 8 to 10 minutes. Transfer to plate; let cool.

In each of four 500-ml jars, layer Lime & Cilantro Vinaigrette, cooled chickpeas, red pepper, corn, onion, baby spinach and cashews. (Make-ahead: Can be refrigerated overnight.) 

When ready to serve, shake jar to coat ingredients with dressing. Serve in bowl or on plate. 

Lime & Cilantro Vinaigrette

In food processor or blender, combine 2 cups packed fresh cilantro, 1/2 cup canola oil, 3 tbsp lime juice and 1 clove garlic until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 4/5 cup.

Nutritional facts PER SERVING

  • Calories 560
  • Total fat 36 g
  • Saturated fat 6 g
  • Cholesterol 0 mg
  • Sodium 400 mg
  • Total carbohydrate 47 g
  • Fibre 10 g
  • Sugars 17 g
  • Protein 12 g
  • Iron 4.4 mg
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Lunch & Dinner

Southwest-Style Chickpea Salad